Chicken • A family favorite
Partial meal cardCoconut Curry Chicken
- Heat
- Stovetop
- Time
- About 35 min
- Makes
- 2 or 4 servings
A saved Hall of Fame meal card pairs a creamy, bright coconut curry with lime-cilantro rice and just enough chile to wake everything up.
01
Ingredients
- ¾ cup jasmine rice (1½ cups for 4 servings)
- ¾ cup water (1½ cups for 4 servings)
- Bell pepper, as supplied
- Lime, as supplied
- Cilantro, as supplied
- Fresh chile, as supplied
- Chicken, as supplied
- Curry powder, as supplied
- ⅔ cup coconut milk (1⅓ cups for 4 servings)
- Chili sauce, as supplied
- Stock concentrate, as supplied
- 1 tsp sugar (2 tsp for 4 servings)
- Cooking oil, kosher salt, and black pepper
Make it yours
- 1 Tbsp butter for richer rice (2 Tbsp for 4 servings)
- Use as much or as little fresh chile as you like.
02
Method
- 01
Combine the rice, water, and a pinch of salt in a small pot. Bring to a boil, cover, reduce to a low simmer, and cook until tender, 15–18 minutes. Keep covered off the heat.
- 02
Dice the bell pepper into 1-inch pieces. Zest and quarter the lime, mince the cilantro, and thinly slice the chile. Pat the chicken dry.
- 03
Heat a large drizzle of oil in a medium pan over medium-high. Add the bell pepper and a big pinch of salt; cook for about 5 minutes.
- 04
Add the chicken, another large drizzle of oil, and a big pinch of salt. Cook with the bell pepper until lightly browned, 3–4 minutes.
- 05
Stir in half the curry powder, or all of it for 4 servings, and cook for 1 minute.
- 06
Stir in the coconut milk, chili sauce, stock concentrate, juice from half the lime, and sugar. Simmer over medium-low until the sauce thickens, the pepper is tender, and the chicken is cooked through, 4–6 minutes.
- 07
Taste and season with salt and more lime juice. Fluff the rice; stir in the lime zest, half the cilantro, and optional butter. Serve the curry over the rice with the remaining cilantro, chile, and lime wedges.